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Blue Sky Halloumi-Style

Made with Zwartble sheeps' milk; this artisan, British halloumi style cheese is sweet and salty with a satisfying squeak! 

£7.50 per unit
Unpasteurised Vegetarian Rennet Sheep
PLU 1247

Key Facts

  • CountryEngland
  • RegionLincolnshire
  • FlavourCreamy, Rich
  • Type of MilkSheep
  • PasteurisationUnpasteurised
  • Vegetarian RennetYes
  • Weight150g
  • Weight TypeMin

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated

Nutrition

  • IngredientsEwe's (MILK), Salt, Vegetarian Rennet
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1407
  • Energy kcal339
  • Fat26.4
  • Of which saturates18.5
  • Carbohydrates2.3
  • Of which sugars2.2
  • Protein23
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

Taste this Artisan, British Halloumi-Style Cheese

Blue Sky make their Halloumi style from Zwartble ewes' milk, which has a high butter fat content and produces a creamy, flavourful cheese. 

The whole cheesemaking process is done by hand on this small British dairy - run by Becky and Jeremy Cooper in the beautiful Lincolnshire Wolds - and each individual, handmade cheese is unique. Unlike most Halloumi style cheeses, Blue Sky is made purely from sheeps' milk. The texture has a wonderful softness in the centre, which crisps up beautifully when cooked.

Zwartbles are tall, elegant, and friendly sheep that originate in the Friesland region of the Netherlands. Rather than quantity, their milk is known for its quality.

Unlike those on most dairy farms, Blue Sky lambs remain with their mother’s until they are big and strong enough to be weaned. The mothers are not separated from them at birth, and they have lots of time turned out in the fields with their lambs before milking starts. This means they are in the parlour for a shorter period, but the lambs get to enjoy the wonderful milk too.